- To make the poke, combine its first eight ingredients in a large bowl. Add the halibut and gently toss. Cover, refrigerate and marinate fish 4 hours, turning occasionally.
- One hour before the halibut is done marinating, place the rice in a small pot and cover with cold water. Use your hands and rub the grains together to remove excess starch from the rice. Drain the water from the rice.
- Add 1 3/4 cups of fresh cold water to the pot. Bring the rice to a boil over high heat, and then turn the heat to its lowest setting. Cover and steam the rice until tender, about 15 minutes.
- While the rice cooks, place its vinegar, sugar and salt in a second small pot. Bring to a boil for a few seconds to dissolve the sugar. Remove from the heat.
- When cooked, spoon and spread the rice into a large, shallow-sided pan. Stir in the vinegar mixture and then cool rice to room temperature.
- To serve the poke, add the Fresno (or jalapeño) pepper, nuts, avocado and mint to the marinated fish and gently toss to combine. Divide the rice between 4 bowls. Divide and top with the halibut poke mixture. Garnish each bowl with some pea shoots and serve.
TIP: Instead of halibut, try making the poke with another type of boneless fish, such as ahi tuna loin.